Yesterday I sat on the deck at lunchtime and it hit me. Fall has arrived.
It’s only a few days past Labor Day and while I’m fondly reminiscing about Smudge and her summer hijinks, I am beyond thrilled to bid it adieu. Hello to cooler nighttime temps forcing the changing colors of the mountain leaves, sleeping at night without the hum of the swamp cooler and basking in the warm sunshine at lunchtime without melting into a puddle of goo.
Oh and then there’s the introduction of comfort food. Oh baby, bring it.
From soups to stews, to one-pot meals and gourmet grub, the transition of moving from summer into fall—and then casually sliding into winter—has always centered around food for me. Eating with the seasons is something most of us tend to naturally gravitate to thanks to our DNA. And our tastebuds. Eating within the season garners food that at it’s peak is the most affordable, has the most flavor, and delivers the highest nutritional content.
It isn’t rocket science. Or maybe it is.
It’s natural to think about eating with the season when summer is at its height thanks to backyard gardens, farmer’s markets and the full thrust of colorful produce. But looming in the shadows of fall’s big time holidays—Halloween’s sweet treats and Thanksgiving’s gorgefest—lies a simpler bounty of fresh squashes, carrots, potatoes, and avocados.
The basics of creamy comfort food.
With it being Hispanic Heritage Month (and yes, my free September foodblogcal is almost ready for you to download!) I had the craving to adapt one of my favorite comfort meals by adding creamy Avocados from Mexico to create a lush sauce minus canned soup and sour cream—which are two of the ingredients I’d been using in this recipe for years.
The result is: HOLY CRAP! I could drink this stuff. *disclosure: I seriously did drink it.
The Avocados from Mexico added depth and heft, just enough thickness to cook down to a creamy sauce that enveloped the flour tortillas perfectly. I personally prefer the flour tortillas in this recipe because I love the way the tortillas nearly melt into submission with the cheese. But if you’re looking for something a little heftier, go ahead and give white corn tortillas a try.
- Preheat oven to 350 degrees.
- To prepare the sauce: Mix whipping cream, chicken broth, 2 avocados, cilantro leaves and stems, cumin, garlic salt, lime juice and ½ teaspoon kosher salt in a blender and mix well to combine. Season with more salt if needed.
- In a large bowl mix together chicken, chiles and onion. Add half of the avocado cream and stir to mix well. Add more salt if needed (this will depend on how salty your rotisserie chicken is.)
- Prepare a 9 X 12 baking dish by giving it a light coat of cooking spray and ¼ cup of avocado cream spread evenly on bottom of baking dish.
- To assemble enchiladas: Place about 1/3 cup chicken mixture along bottom third of tortilla and top with ¼ cup of shredded cheese. Carefully roll tortilla and place it seam side down in the baking dish. Repeat placing tortillas side by side until you've run out of space. Pour avocado cream evenly over the tortillas and spread 1 cup cheese on top.
- Cover with foil and bake for 20 minutes, remove foil and bake for another 10 minutes or until enchiladas are cooked through and cheese is lightly browned.
- Garnish with chopped green onion, cotija cheese, additional avocado, cilantro leaves and salsa or fresh tomatoes.
Related Comfort Food Recipes
Short Rib Fettucine & a Fantasy Dinner Party
Vinegar Braised Chicken Stew
Lobster Etoufee and 5 Cajun Crustacean Cajun Recipes
Disclosure: This is a working partnership with Avocados from Mexico and Muy Bueno Cookbook. I was compensated for recipe development but as always my opinions are my own and my opinion is I love avocados.